Broccoli Soup

One of my pet peeves is after my son asks me for something to eat, I dutifully make it, and then he doesn’t want it. As I have no intention of making him another meal, it takes some creative maneuvering to rebrand my original dish and trick him into eating the same thing he previously rejected. 

Today he wanted some “green soup”. I quickly had broccoli soup on the table, only to hear, “No mommy, I want red soup. Not green soup.”  Although my wrath was brewing inside, I put a fake smile on my face and swiftly took the soup back to the kitchen to come up with a plan. I transferred the soup to another bowl, grated some cheddar on top, and as it melted, put a red ketchup happy face over the cheese. (Ry is obsessed with happy faces and sad faces lately).  
As I was walking over to him, I hear “No mommy, I want yellow soup.” My eye started twitching. Oh God please let him eat this. I really don’t want to order pizza right     now…  
With the bowl in front of him, he looked it over, and was satisfied at the yellow of the cheese and the red of the ketchup, and ate the whole thing! Success!  
But then he said, “Mommy, can I have more soup please? I want purple.” 

Hmmm…another day, another battle!

Easy Broccoli Soup


5 cups Broccoli florets (frozen OK)
1 medium potato, peeled and cubed
2 cloves garlic
1/4 – 1/2 cup whole milk
1 small onion, chopped
olive oil
salt and pepper to taste
cheddar cheese, greek yoghurt, breadsticks for garnish if desired


1. Cook broccoli and potato. Put the potato and garlic in a saucepan, add enough water to just cover the potato, and boil until cooked.  Put the broccoli in the steamer on top so they cook at the same time. Drain and set aside, reserving 1 cup of cooking water. 

2.  Finely chop onion and saute in olive oil until softened. Add back broccoli and potato with reserved water and milk. Simmer.

3. Puree in food processor or with stick blender. Add more liquids for desired consistency. Season to taste.

4. Garnish with cheddar and greek yoghurt. 

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